Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper. Lay the hazelnuts on the tray.
Bake for 10 minutes, until fragrant and roasted. Remove from the oven, cool down for 5 minutes.
Meanwhile, place dark chocolate and coconut oil in a small mixing bowl and melt in the microwave or in a saucepan.
In the bowl of a food processor, add roasted lukewarm hazelnuts, pitted Medjool dates, vanilla extract melted chocolate/coconut oil.
Process for 2-3 minutes. The time depends on your food processor's power. You know it's ready when it forms a sticky batter that comes together. If too dry, blend in an extra teaspoon of almond milk or water until the dough sticks together.
Refrigerate the dough for 10 minutes in a bowl.
Roll 10 balls, placing a hazelnut in the center of each ball, if desired. See my pictures above to see my technique to do that. Place the formed balls on a plate covered with parchment paper.
Decorate the energy balls with a drizzle of melted chocolate and extra chopped hazelnuts or serve plain.
Store up to 10 days in the fridge in an airtight container.